Creamy Sweet Potato Rice
Serves 420 mins prep60 mins cook
A delicious and easy dish featuring creamy rice made with sweet potatoes and browned butter, complemented by balsamic roasted mushrooms. This dish can be served with pasta or veggie rice.
0 servings
What you need
Instructions
1: Preheat the oven to 400°F. 2: Pierce the sweet potatoes & place them in the oven for 40-45 minutes. Remove from the oven, allow to cool, then remove the skin. 3: Prepare the mushrooms. Add the mushrooms to a bowl and sprinkle the cornstarch over them. Toss to coat, then drizzle with olive oil, balsamic, salt & pepper. Toss again and spread evenly on a sheet pan. Roast for about 20-22 minutes until browned. 4: While the mushrooms roast, make the butter. Heat a saucepan over medium-low heat, add the butter, garlic cloves & sage. Continuously swirl the butter until it turns brown. Remove from heat and set sage & garlic on a paper towel. 5: Make the sauce by adding sweet potato flesh, browned butter, milk, salt & pepper to a food processor, then blend for 2 minutes. 6: Add the rice to a bowl, then mix in the sauce. Top with the mushrooms, sage, garlic, cashews, parsley & chili oil if using.View original recipe